Turmeric Falafel Burgers
Turmeric Falafel Burgers- a healthier version of falafel made with ground turmeric for an anti-inflammatory boost. Each burger has 10 grams of protein! (vegan, gluten-free + grain-free)
I’m excited to tell you all about these falafel burgers but I can’t help mentioning what’s going on in Texas right now. If you live there or have friends and family that do, I hope everyone is safe and sound.
As challenging as tragic events like this can be, it fills my heart to see everyone coming together and helping those in need. I don’t have much to give but that didn’t stop me from donating. Even if it’s $5, that can amount to a lot if we all contribute something.
On a lighter note I think you guys are going to love this recipe. It was inspired by the same cafe as the rainbow kale salad that I shared earlier this week. I thought using the flavors of falafel in a veggie burger was genius and then decided to put my own spin on it by adding turmeric.
Not only do they have an anti-inflammatory boost from the turmeric but they’re also packed with nourishing greens like baby spinach and fresh parsley. There’s so much healthy goodness going on these babies!
Chickpea flour acts as the main binder in this recipe so there’s no need for chicken or flax eggs. That means if you eat them without the bun then they’re actually grain-free. I personally like them better that way even though I don’t have anything against grains. It’s just nice to mix it up sometimes.
They also freeze really well so if you can’t eat them all, you’ll have some to look forward to over the next month. They make for a great quick and healthy last minute meal. Just defrost, reheat and serve!
Turmeric Falafel Burgers
Yield: 8 burgers
Prep Time: 15
Cook Time: 15
Total Time: 30
For the Burgers
- 1 and 1/2 cups roughly chopped red onion (about 1 small red onion)
- 3 garlic cloves
- 1/4 cup fresh parsley
- 1 and 1/2 cups baby spinach
- 1/2 cup sunflower seeds
- 2 (15-ounce) can chickpeas, drained and rinsed
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1/2 cup chickpea flour
- extra virgin olive oil for cooking
- whole grain buns, lettuce and red onion for serving
For the Tahini Sauce
- 1/2 cup tahini
- 4 tablespoons lemon juice (about 2 lemons)
- 1 teaspoon pure maple syrup
In a food processor, add the onion, garlic, parsley, spinach, sunflower seeds and chickpeas. Pulse for about 5 seconds, scrape down the sides, then blend again for 5 more seconds. Careful not to over blend. The chickpeas should be finely chopped but not mushy. It will make the burgers mushy if you over blend the chickpeas.
Transfer the mixture to a large bowl then add the spices, lemon juice and chickpea flour. Stir to evenly combine. If the mixture appears too wet, add more chickpea flour a tablespoon at a time as needed. Using your hands, scoop out about 1/3 cup of the mixture and form into patties.
Warm olive oil a skillet over medium heat. Cook the burgers for about 7 minutes on each side, until light golden brown. Alternatively you can bake them in the oven at 400°F for 7 minutes on each side.
Prepare the tahini sauce by combining the ingredients in a small bowl. Add 3 tablespoons of water then whisk until smooth. Continue to add water one tablespoon at a time until desired consistency is reached. Add salt to taste, and/or more maple syrup if desired.
Serve burgers warm with tahini sauce, lettuce and/or red onion on toasted whole grain buns and enjoy!
Click Here for Nutrition Facts (nutrition facts are for one burger with tahini sauce, omit tahini sauce for a low-fat option)
To freeze, allow the cooked burgers to cool to room temperature before transferring to a freezer safe container. Freeze up to 1 month. Defrost for a few hours then reheat and serve!